University of Zagreb Faculty of Food Technology and Biotechnology Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health Laboratory for Sustainable Development
Cite this document
Piljek, L. (2022). Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek, Luka. "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek, Luka. "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek, L. (2022). 'Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek L. Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:630345
L. Piljek, "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:630345